Buttery Bread Dough
Source of Recipe
Crisco
List of Ingredients
1 package active dry yeast
1/4 cup warm water -- (110 to 115ºF)
1/2 cup warm milk -- (110 to 115ºF)
2 tablespoons sugar
1 teaspoon salt
1/4 cup Crisco ® Butter Shortening -- softened OR 1/4
stick Crisco ® Butter Flavor
All-Vegetable Shortening Sticks, softened
2 large eggs -- lightly beaten
2 1/2 cups Pillsbury BEST® All Purpose Flour -- (2 1/2 to 3) divided
Crisco ® Original No-Stick Cooking Spray
Recipe
DISSOLVE yeast in warm water; let stand 5 minutes
BEAT milk, sugar, salt, shortening and eggs in medium bowl. Stir in the yeast mixture. Add 2 1/2 cups flour; beat well.
TURN dough out onto a well-floured board; knead about 5 minutes, or until smooth and elastic, adding only enough flour to make dough easy to handle. Shape dough into ball.
SPRAY a large bowl with no-stick cooking spray; place dough in prepared bowl, turning to coat. Cover; let rise in warm place until doubled, about 1 1/2 to 2 hours. Punch down dough. Shape as desired.
BASIC LOAF
COAT a 9 x 5 x 3-inch loaf pan with no-stick cooking spray. Roll dough to a rectangle about 1/4-inch thick and about 5 inches wide. Roll tightly along 5 inch side. Pinch seam and tuck sides under, again pinching seam. Place in prepared pan. Cover; let rise in warm place until doubled, about 1 hour.
HEAT oven to 375ºF. Bake 30 to 35 minutes, or until light golden brown.
Source:
"Crisco Recipes"
S(URL):
"http://www.crisco.com/Recipes/Details.aspx?recipeID=1319&loc=5"
Copyright:
"/TM/® The J.M. Smucker Company"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 327 Calories; 14g Fat (37.7% calories from fat); 18g Protein; 33g Carbohydrate; 1g Dietary Fiber; 384mg Cholesterol; 2513mg Sodium; 31g Total Sugars; 2mcg Vitamin D; 199mg Calcium; 2mg Iron; 338mg Potassium; 326mg Phosphorus. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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